Grilled Dijon-Herb Tri-Tip + Roasted Brussels Sprouts & Gold Potatoes
Classic grilled tri-tip with a savory, mustardy herb rub (no peppercorn crust, no lemon-jus vibe). Served with late-winter WA staples: roasted Brussels sprouts and gold potatoes.
Back to full listIngredients
- Beef Choice Angus Tri Tip Roast (1 Roast) 1.25 lb tri-tip $10.99 sale (per lb)
- Fresh Brussels Sprouts - Order by the Pound 12 oz, halved $3.99
- Simple Truth Organic® Gourmet Gold Potatoes (24 oz) 12 oz, cut into 1-inch chunks $3.50 sale
- Jumbo Yellow Onions 1/2 medium, sliced (optional, for roasting) $1.29 sale (per lb)
- Dijon mustard 1 tbsp
- Simple Truth Organic® Rosemary 1 tsp chopped (or 1/2 tsp dried)
- Simple Truth Organic® Thyme 1 tsp chopped (or 1/2 tsp dried)
- Spice World® Fresh Diced Garlic 1 tbsp $3.49
- Olive oil 2 tbsp, divided
- Salt to taste
- Black pepper to taste
Instructions
- Oven: Heat to 425°F. Toss Brussels sprouts, potatoes, and optional sliced onion with 1 tbsp olive oil, salt, and pepper. Roast 25–35 minutes, tossing once, until browned and tender.
- Rub tri-tip: Pat tri-tip dry. Mix Dijon, garlic, rosemary, thyme, 1 tbsp olive oil, 1 1/4 tsp salt, and 1/2 tsp pepper. Rub all over the meat. Rest 15 minutes at room temp (or up to overnight refrigerated).
- Grill: Preheat grill to medium-high (about 450°F). Grill tri-tip 6–8 minutes per side to get good color, then move to indirect heat and cook until 130–135°F for medium-rare (usually 10–20 minutes more depending on thickness).
- Rest + slice: Rest 10 minutes. Slice thinly against the grain (tri-tip changes grain direction—rotate the roast as you slice).
- Serve: Plate tri-tip with roasted Brussels and potatoes.
Health notes: ~750–950 kcal/serving depending on tri-tip portion and added oil. For a lighter plate, increase Brussels sprouts and keep potatoes to ~5–6 oz per person.
Drink pairing: Washington Syrah (peppery, savory) or a Columbia Valley Cabernet Sauvignon if you want fuller body.